2 tbsp. chopped onion
1 tbsp. butter
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. water
1/2 c. shredded sharp Cheddar cheese
1 (about 7 oz.) can tuna, drained and flaked
2 tbsp. diced pimiento
1 tbsp. chopped parsley
2 c. cooked spaghetti

In saucepan, cook onion in butter until tender. Blend in soup, water, and cheese. Cook over low heat until cheese melts; stir occasionally. Add tuna, pimiento, parsley, and spaghetti. Heat; stir occasionally. Makes about 3 1/2 cups.